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Chicken and Broccoli Stir Fry

Chicken and Broccoli Stir Fry
  • Meal

    Main Course

  • Cusine

    Asian

Ingredients

3 Tbsp soy sauce

1 1/2 Tbsp Argo® Corn Starch

2/3 cup low-sodium chicken broth

1 1/2 Tbsp honey

1 Tbsp packed brown sugar

1 1/2 tsp rice vinegar

1 tsp sesame oil

1 lb boneless, skinless chicken breasts

3 Tbsp vegetable oil or light olive oil

1/2 cup chopped green onions

1 Tbsp peeled and minced ginger

1 Tbsp peeled and minced garlic

5 cups small broccoli florets

3 Tbsp water

Sesame seeds

White or brown rice

Directions

In a medium mixing bowl whisk together soy sauce and cornstarch. Mix in chicken broth, honey, brown sugar, rice vinegar and sesame oil, set aside. Heat 1 Tbsp vegetable oil in a 12-inch non-stick skillet over fairly high heat. Dab chicken dry with paper towels then add to skillet in a single layer. Cook chicken turning halfway through, until center registers 165, about 6 - 7 minutes. Transfer to a sheet of aluminum foil and wrap to keep warm. Reduce burner temperature slightly, heat remaining 2 Tbsp oil in now empty skillet. Add in green onions, ginger and garlic and saute 30 seconds. Add in broccoli and water and saute until tender, about 5 minutes, while adding in an additional 1 - 2 Tbsp water as needed. Stir soy sauce mixture once more then pour into skillet. Cook stirring constantly until sauce has thickened, about 1 - 2 minutes longer. Add in chicken and any accumulated juices. Toss well. Serve warm over rice sprinkled with sesame seeds.